Improvement in pepper-sauce



To all whom it may concern:

$312111 amine.

f atniitdfitate i EDMUND McILHENNY, on NEW IBERIA, LOUISIANA. V

Letters Patent No.'107,701. dated September 27, 1870.

- IMPROVEMENT IN PEPPER-SAUCE- a The Schedule referred to in these Letters Patent and mal-ging part of the same,

Be it known that I, EDMUND MOILHENNY, of New lberia,iu the parish of Iberia and State otZLouisiana, fih'aveinvented a new' and improved Pepper-Sauce; and :I do herebydeclare that the following is a full,

clear, and exact description thereof, which will enable others skillcdin theait to make and use the same.

- QThisiuventiou relates toauewprocess of preparing anaromatic and strong sauce from the pepper known in the market as Tabasco pepper. This pepper isasstrong asOayenne peppelpbut offiner flavor. l y My method of preparingthe sauce is as follows:

1 The ripe "fruit isina-shed to pulp and mixed withfi'ne vinegar and-rock salt, in the proportions of one pint of vinegar and ouehaudful of salt to every 'gallon The receptacle containing this mixture is closely covered, and the latter macerated for about six weeks, wheuythe pulp is worked through a sieve that is just fine enough to not permit the, seeds to pass. About one drop of bisulphateof lime is then added to every ounce of mixture, for preventing fermentation. The skins and suds not passed through the sieve thus prepared are now are potted for about twenty-four hours, with an ounce of alcohol to each pound of the residue.

This mixture'is thoroughly agitated andtheu placed a "under a press, by which the remaining pulp and u ce are forcedou A drop of bisulphate of lime is added to every ounce received from the press.

The two mixtures put together, and the whole compound worked through a fine flour sieve. The sauce is thus completely prepared and ready for use.

One or two drops of it will be. sufficient for any dish.

7 ,Having thus described my invention, I claim as new and desire to, seeureby Letters Patent 1. The pepper-sauce prepared of the ingredients herein set forth, substantially in the manner specifiedf 2. The herein-described process of preparing pepper-sauce from the ingredients, in about the proportions set forth. Witnesses: E. MGILHENNY.

DUPLEY AVERY, L. G. BLANCHET. 

